Portly Cooks | Monkfish Goujons and Squid Ink ‘Risotto’

This one says risotto at the top of the page, I have to be honest it isn’t really a risotto but has the same idea. 200g Monkfish Bread Crumbs 1 Egg Flour 1 cup Risotto Rice 16g Squid Ink 20g Parmesan 1 Chicken Oxo 2 cups Water Start off by washing the rice thoroughly. Once…

Portly Cooks | Sea Bass in Spicy Chilli Bean Sauce

This one can be a little bit of effort for a weeknight but it’s definitely worth the time. 2 Sea Bass fillets For the sauce 2 tbsp Toban Djan 2 Chicken Oxo 150ml Water 1 tsp Soy Sauce 1 cap Shaoxing rice wine 2 cloves Garlic 1 tsp Ketchup 1 tsp Worcestershire sauce 1 tsp…

Portly Cooks | Spaghetti Alle Vongole

I finally get the hype… 300g Clams 100g Spaghetti Drizzle of Olive Oil 50g Butter 2 cloves of Garlic Half glass of White Wine Cook the pasta (9 mins rolling boil in salted water) and steam open the clams with a little of the white wine. In a frying pan, melt the butter and add…

Portly Cooks | Sea Bream en Croute

This is a dish that will impress your friends or create a feeling of indulgence on a busy week night and it all takes as long as it takes for the pastry to puff up! 1 Sea Bream fillet (skinned) Ready Rolled Puff Pastry (enough to cover the fish) 1 Egg (beaten) 1 Handful of…

Portly Cooks | Stilton Sea Bream

Keeping it simple is the name of the game with this one. You can use any cheese you like or leave it off if the thought of cheese and fish doesn’t sound all that great to you. Stilton works nicely as it seasons the fish as it cooks! 2 Sea Bream Fillets 2 Slices of…

Portly Cooks |Spicy Squid Udon Noodles in Oyster Sauce

1 Squid Tube (cut into rings) 1 Pack Udon Noodles 100g Tenderstem Broccoli 2 tsp Chilli Oil For the sauce 2 tsp Oyster Sauce 15ml Soy Sauce 15ml Sake/Shaoxing Rice Wine 10ml Rice Wine Vinegar ½ tsp Garlic Powder Steam the broccoli until tender and then start with the rest. Mix together the ingredients for…

Portly Cooks | Ebi Katsu

Something about Japanese Curry sauce is addictive. Panko Bread Crumbs 6 King Prawns (peeled, tails left on) 1 Egg 45g Sushi Rice 90ml Water For the sauce 165ml Coconut Milk ½ tsp Ginger Powder 1 tsp Curry powder ½ tsp Garlic Powder 1 tbsp Soy Sauce 1 ½ tbsp Honey 1 Spring Onion (Chopped)  …

Portly Cooks | Crab Linguine

Pasta dishes are indulgent anyway, packed with carbs and satisfaction in every bite. This one makes it even more special with Cromer Crab. 100g Linguine 1 Dressed Cromer Crab (about 150g Crab Meat) 1 Red Chilli (finely chopped) 1 Spring Onion (finely chopped) 1 tsp Dried Parsley 1 tsp Garlic Powder Start off by cooking…

Portly Cooks | Fish Nuggets

Nuggets of any kind are always pretty satisfying, these ones use cod cheeks and give you a bite sized fish finger to dunk in your favourite sauce. If you can find cod cheeks, chunks of cod, haddock or even plaice will work just as well. 12 Cod Cheeks Breadcrumbs Flour for dusting 1 egg (beaten)…

Portly Cooks | Paella

Paella is one of the classics and this version of mine is super simple, I guess it’s not really a paella but it has the same flavours. 1 cup Rice Pinch of Saffron (if you don’t have it don’t worry) 1 Chicken Oxo Cube 1 cup White Wine 1 tsp Tomato Puree / 1 tbsp…